new ~twist on the ""old""enchillada~
(1 rating)
Our friend Sharon made these for dinner and I instantly fell in love with this version of enchilladas. They are so flavorful and delicious. Try em.. you will like em !
(1 rating)
yield
6 - large servings
prep time
30 Min
cook time
30 Min
Ingredients For new ~twist on the ""old""enchillada~
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4 lgboneless/skinless chicken breasts
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1 cansmall ortega green chiles-diced
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1small tub of sour cream
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1 & 1/2 tspcumin powder
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1 lgdiced onion
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2cloves garlic
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2bags of fresh baby spinach
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2 cgrated cheese: monterey jack or cheddar
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cilantro, fresh
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salt & pepper
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1package of flour tortillas
How To Make new ~twist on the ""old""enchillada~
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1place chicken breasts in microwave till white & cooked- let cool
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2steam baby spinach until tender
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32 tablespoons butter in a skillet, sautee onions & garlic
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4grate cheese, *cilantro in glass-use: scissors to cut finely
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5chicken is cooled , shred in large bowl, add spinach, onions/ garlic, cilantro and Ortega Green chiles. Lastly, fold in sour cream and adding cumin powder, salt & pepper
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6Large Pyrex baking dish : roll up enchilladas adding a small amount of cheese inside , when done add cheese to top of completed dish
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7350 degree oven for approx 30 minutes. Right before taking out of oven, turn on broiler to make the cheese medium golden brown. You are ready to eat now ! ** This dish is even better the next day!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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